So...I got my large BGE for Christmas and have had a combination of misses, in betweens and a few hits. I have been reading this forum regurlary and have learned so learned so much from all of you and so grateful for all of the advice on this forum. With that said, I insisted on doing baby backs ribs for Easter dinner (for 8) despite my husband's hesitation. Here's a list of how it went down...
3 pack Costco
Thermometer -checked and spot on
Cleaned out out egg - all fresh lump with Royal Oak which is pretty much all that I can get in VT (besides Cowboy - never again) until my delivery of Ozark Oak arrives
Rub was homemade Carwash Mike's to the recipe. Put on 2 hours in advance with layer of mustard, generous application, plastic wrapped then refrigerated.
I didn't have enough time for low and slow and did not want to do turbo as I would be making the rest of the meal during the last couple of hours. I decided to do a 4 - 4 1/2 hour cook at 275.
I had an hour in advance to start the coals, do the burn off and get a good stable 275 before I put the ribs on
Set up was inverted with legs up (ha, just realized how that could be taken) drip pan on fire brick without liquids, two racks on bottom grate and one rack on middle shelf of my new adjustable rig.
I decided not to mop or do anything more than to control the temp... "you're not cooking if you looking"
Okay, long story short here's what happened. I didn't realize it but the lid did not get a tight seal when I closed it. I still have to figure out what to do but the sliding bars from the adjustable rig prevented a tight seal. The dome temp was burning hot the entire time (300) with the vents almost closed on the wheel and the bottom. I thought that it might have been due to the new lump and clean egg so just kept trying to keep the temp down.
After 4 hours I opened the lid and had (from what I could tell) undercooked ribs. I put on bbq sauce and jacked up the heat. I took them off at 4 1/2 hours because it was time for dinner and really didn't have a choice
The rids were hot to the touch yet didn't have any bend, were way too salty, tough and very fatty.
I'm assuming that the undercooking was a result in the lid not having a tight seal and all of the heat was going to the top.
I guess my questions are:
1. Does anyone (or everyone) agree that having a lid without a tight seal caused the high dome temp yet undercooked meat?
2. Why would the ribs be SO salty? I love salt and it was more than I could swallow. It was my first attempt at making a rub but it seemed liked I couldn't lose. I bought the best sugar, kosher salt and fresh paprika - along with the other spices.
Everyone at the table had a good sense of humor but I have to say that I was pretty disappointed and frustrated.
Any advice would be greatly appreciated.